Crab And Shrimp Soup
|Fish stock||1⁄2 Pound|
|Shrimp||1 Pound, cooked|
|Garlic||2 Clove (10 gm), crushed|
|Water||1 1⁄2 Cup (24 tbs)|
|Crabmeat||1 Cup (16 tbs) (Fresh Or Canned)|
|Chopped celery with leaves||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Chili sauce||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Cream||1 Cup (16 tbs)|
|Madeira/Sherry||1⁄4 Cup (4 tbs)|
Put the fish, bay leaves, cloves, salt and pepper in the water and cook slowly for 30 minutes.
Let the fish cool in the broth, strain it and reserve the broth.Peel the shrimp and remove all the bones from the fish and put them through the blender with a little of the stock.Flake the crabmeat and add it to the other fish.Saute the onion and celery in the butter for 3 to 4 minutes, add the milk and simmer for 5 minutes.
Mash through a sieve or blend and mix in the flour, add the other seasonings and combine with the fish and broth.Thin with hot milk if necessary.Just before serving boil up the soup, scald the cream and pour it over the beaten egg yolks and combine the mixture slowly.
Check the seasoning, add the wine and serve.